High-Altitude Zucchini Bread

"Since we live in Colorado, I'm always on the lookout for high-altitude bread recipes. So much easier than figuring out conversions or taking chances with recipes designed for sea level! This one turns out great every time!"
 
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photo by Suzy M. photo by Suzy M.
photo by Suzy M.
photo by Greeny4444 photo by Greeny4444
Ready In:
1hr 15mins
Ingredients:
12
Yields:
2 loaves
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ingredients

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directions

  • Preheat oven to 350°F.
  • Grate zucchini (unpeeled) and beat together with vegetable oil, sugar, and eggs.
  • Add vanilla and orange juice concentrate (optional).
  • Sift together dry ingredients (flour, baking powder, baking soda, cinnamon, salt) and blend with the wet mixture. Stir in chopped nuts.
  • Pour into two greased 9x5 inch loaf pans.
  • Bake at 350F for 45-60 minutes.
  • Let bread sit in pans 10 minutes before removing.

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Reviews

  1. Greeny4444
    Okay, so here's how it went down: I made something else with zucchini earlier in the week, so I bought extra zucchini to make this. I was grating to make 2 cups....and grating....and grating....(2 cups is only about 2 medium-ish store-bought zucchinis). Two extra cups of zucchini later, I decided I had to double the recipe, which is not too bad, because you can freeze it, give it to friends, play "hide the zucchini bread around the house"... (just kidding on that last one). Anyway, I doubled the recipe, used 1 cup unsweetened applesauce in place of one of the cups of oil, and omitted the nuts and frozen OJ (nuts - family preference, OJ - didn't have any). This bread is SUPER good! My 9x5 loaves took 55 minutes to bake, and I got three 9x5 loaves and one smaller one (I think the pan is some crazy size, like 7 1/4 x 3 1/2). The smaller one took only about 40 minutes. Oh - I sprayed all my pans (which are all nonstick) with PAM, but the bottoms of the breads all stuck anyway (Murphy's law), so I recommend using that spray with flour in it maybe, or lining them with parchment and spraying that, maybe. Otherwise, I will totally use this recipe again. Two cups is only TWO ZUCCHINIS. ;) I'm trying your H.A. banana bread next. Made for the Newest Zaar tag game.
     
  2. April S.
    I've been baking zucchini bread since I was a kid. I used my moms recipe until one day I lost it. I tried hundtrds of zucchini bread recipes and none have turned out. I am 37 years old and have been trying to make a decent zucchini bread since I was in my Teens I have finally found one that is much more than decent! I love it! It has great flavor. It turned out perfect.
     
  3. cokerrygal
    I'm not a baker but I have lots of zucchini in the garden and I found this recipe today and went for it. I don't like super sweet so I only did 1.25 cups of sugar and I used half white flour and half wheat flour and I also used half olive oil and half apple sauce and omitted the OJ. I followed the directions and baked it for 45 minutes. It is unbelievably moist and delicious!
     
  4. fungrandmadebbi
    PERFECT! We live in Orem UT, altitude almost 5000 feet. My zucchini bread always sinks in the middle and sometimes is doughy. This recipe made perfect bread-no to minimal sinking, cooked completely through, and great texture. The only thing I would change is I would use 1 Tablespoon of cinnamon rather than 2 teaspoons. Also, we love nuts so I added 1 cup of chopped pecans rather than 1/2 cup.
     
  5. debbie r.
    Excellent! Very good! Moist yet crispy around the edges. Did not use orange juice Doubled the recipe all four loaves came out amazing. I love this recipe. Can’t wait to try it with chocolate chips. I have lots of zucchini in my garden.
     
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Tweaks

  1. rochellek
    1 used 1 1/2 cups sugar no oj and mini choc chips and baked for 50 min ... it was perf!
     
  2. Greeny4444
    Okay, so here's how it went down: I made something else with zucchini earlier in the week, so I bought extra zucchini to make this. I was grating to make 2 cups....and grating....and grating....(2 cups is only about 2 medium-ish store-bought zucchinis). Two extra cups of zucchini later, I decided I had to double the recipe, which is not too bad, because you can freeze it, give it to friends, play "hide the zucchini bread around the house"... (just kidding on that last one). Anyway, I doubled the recipe, used 1 cup unsweetened applesauce in place of one of the cups of oil, and omitted the nuts and frozen OJ (nuts - family preference, OJ - didn't have any). This bread is SUPER good! My 9x5 loaves took 55 minutes to bake, and I got three 9x5 loaves and one smaller one (I think the pan is some crazy size, like 7 1/4 x 3 1/2). The smaller one took only about 40 minutes. Oh - I sprayed all my pans (which are all nonstick) with PAM, but the bottoms of the breads all stuck anyway (Murphy's law), so I recommend using that spray with flour in it maybe, or lining them with parchment and spraying that, maybe. Otherwise, I will totally use this recipe again. Two cups is only TWO ZUCCHINIS. ;) I'm trying your H.A. banana bread next. Made for the Newest Zaar tag game.
     

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